Gluten-Free Caramel Apple Cheesecake

How To Make Caramel Apple Cheesecake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start Your Crust & Toppings

1. Preheat & Prep. To start, preheat the oven temperature to 325 degrees F. Line a 9-inch springform pan with parchment paper.
2. Make The Crust. In a food processor, combine gluten-free graham crackers, 1/4 cup sugar, and 1/4 cup melted butter. Pulse to combine until the crumbs are well coated and the mixture looks like wet sand. Pour the crust mixture out into the springform pan and use the back of a measuring cup or the bottom of a glass to gently pat the crust into an even layer and a bit of the way up the sides of the pan.
3. Bake The Crust. Next, bake the crust for 8-10 minutes, until it’s fragrant and just starting to turn golden brown. Set the crust aside on a wire rack to cool while you work on the other components.
4. Make The Apple Topping. In a small mixing bowl, combine diced apples, 1 Tablespoon brown sugar, and 1 teaspoon cinnamon. Mix until evenly coated and set aside. (The sugar may start to pull some liquid out of the apples. This is fine!)
5. Make The Streusel Topping. In a medium mixing bowl, combine gluten-free flour, gluten-free oats, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter. Use a fork to blend until evenly combined and clusters are starting for form. Set the streusel aside.

Next, Make The Cheesecake Filling & Layer

1. Start With Room Temperature Ingredients. Before you begin, keep in mind that you MUST use room temperature ingredients for a smooth filling!
2. Combine Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), combine softened cream cheese and 1 cup sugar. Beat on medium speed with a paddle attachment or electric mixer 2-3 minutes, or until smooth and evenly blended. Stir through with your spatula to check for any lumps!
3. Finish The Filling. Next, add sour cream, 1/3 cup caramel sauce, the cornstarch, and the vanilla. Mix on LOW speed until just combined. Scrape down the sides and bottom of the bowl and add eggs one at a time, mixing on LOW speed until just incorporated. (Keep in mind that you don’t want to add any extra air to the cheesecake, so mixing by hand or on low speed at this point is very helpful!)
4. Prep Pan For A Hot Water Bath. If Using A Hot Water Bath (Recommended), wrap the bottom and sides of the springform pan with aluminum foil. To fully waterproof the pan (*highly recommended*), place the springform pan into a slow cooker liner bag or an oven bag/turkey bag. Pull the oven bag up the sides of the springform pan, then gather the excess to one side and knot tightly to keep the bag secure to the sides. 
5. Create Hot Water Bath. Carefully pour 3/4 to 1-inch of boiling water into the bottom of the roasting pan. Carefully lower the prepared & wrapped springform pan into the water so the water comes about 1-inch up the sides of the springform pan. (See notes for modified hot water bath instructions)
6. Build Layers. Pour cream cheese filling on top of the graham cracker crust and smooth surface with a spatula. Top with an even layer of cinnamon apples (leave any extra liquid behind!), then sprinkle the crumble topping on top of the apples. 

Bake & Decorate The Cheesecake

1. Bake. Transfer pan to the oven and bake cheesecake 60-70 minutes or until the edges are just set and the center of the cheesecake gently wobbles (like Jello or gelatin). If the center still seems sloshy and liquid, add 3-5 minutes to the bake time and check again. (Err on the side of under-baking rather than over-baking)
2. Cool 1-Hour In The Oven. When the cheesecake is finished baking, turn OFF the oven heat and crack the oven door open 2-3 inches. Let the cheesecake cool IN the oven for 1 full hour. (To help prevent cracks, you can run a thin knife around the edges of the springform pan before letting it cool.) Remove springform pan from the hot water bath and the slow cooker liner/oven bag. 
3. Chill Cheesecake Uncovered in The Fridge AT LEAST 4-6 Hours (up to overnight) before decorating.
4. Decorate & Serve. Drizzle the top of the cheesecake with more caramel sauce and cut into slices. Feel free to top with dollops of whipped cream or a scoop of vanilla ice cream. (Though it gets rich fast!)

FAQ + Tricks For The Best Gluten-Free Caramel Apple Cheesecake

Keep The Speed LOW

For that signature creamy texture, mix your cheesecake batter on LOW speed. You want to avoid adding too much air to the mixture, since the goal is a more dense, close-textured creamy cake. (Rather than a light, airy angel food cake, for instance.) Whether you use a stand mixer or hand mixer, keep the speed LOW and you’ll be good to go!

Serving & Storage Tips

• Serve. Once it’s chilled, enjoy cheesecake right away or store uncovered in the refrigerator until ready to serve. Use a long, thin knife to cut cheesecake into thin slices. Wipe the knife off with a damp cloth between slices for the neatest cuts. 
• Store leftover cheesecake covered in the refrigerator 3-4 days. 
• Freeze. To make this caramel apple cheesecake in advance, you can bake and cool it, including the 4-6 hour chill time. For best results, freeze WITHOUT drizzling with caramel sauce. Freeze uncovered on a baking sheet till firm, then wrap tightly in foil or plastic wrap and then tuck into a freezer bag. Store in the freezer up to 2 months. Thaw in the fridge, then decorate with caramel sauce or other toppings as desired before serving.